Bottega Pistho
The colour of truth
Beware of bright green pistachio creams. That colour doesn't exist in nature. Processed pistachio has a green-brown colour, with shades that vary by harvest. Less photogenic? Perhaps. More authentic? Infinitely.
Our Organic Pistachio Cream contains 30% organic pistachio — not the 5-8% found in supermarket products, masked by E102 colourants and artificial flavours. Here, pistachio is the star, not an extra.
How this cream is made
The pistachio is selected, roasted at low temperature to preserve essential oils, and ground to a fine but perceptible texture. We don't seek industrial smoothness: we seek flavour. Cane sugar balances the seed's natural bitterness, cocoa butter adds body without masking.
On the palate it's intense, toasted, unmistakably pistachio. The consistency is thick and spreadable, with that slight graininess that is the hallmark of artisan craft.
Four uses you won't expect
- Pistachio cappuccino — A teaspoon in a cup of hot milk. Stir well. You've just saved yourself £5 at a café.
- Filled cannoli — The reason this cream exists. Fill the shells, add a sprinkle of crushed pistachio: Sicilian pastry at home.
- Pasta sauce — 2 tablespoons diluted with a ladle of cooking water. Toss with short pasta. Add seared prawns for the perfect dish.
- Croissant filling — Warm a croissant, slice, fill. The heat melts the cream and the aroma is irresistible.
In Bronte, on the slopes of Mount Etna, pistachios are harvested only in odd years, between late August and early October. This biennial cycle produces more concentrated, flavourful nuts. Every jar holds that patience.
Certification and transparency
Certified BIO (IT BIO 006, operator No. D58G). No palm oil, no colourants, no artificial flavours. Only ingredients you can pronounce.